Almond flour is a relative newcomer to American supermarket shelves, but the Greeks have been using almond flour in their confections for centuries. Greek cooks weren’t fretting about low-carb flour ...

The holiday season is full of traditions, and traditions bring pleasure and reassurance. They give us something to look forward to, and in times of difficulty or uncertainty, traditions root and ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

These delicate tender cakes, bright with citrus, come together in about 30 minutes. As always, especially with baking, it’s best to gather and prep the ingredients ahead of time. Orange and lemon pair ...

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Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or for 30 minutes in a pressure cooker.) Let them cool, then cut them open and remove the pits. Turn the oranges into pulp by ...

An Italian-style baked rice casserole and a gorgeous (and simple) almond cake round out this elegant dinner from David Tanis. By David Tanis The market report from where I am (Los Angeles): Winter ...

Holiday baking is a chance to honor traditions both familiar and far-flung, and these festive cakes highlight the flavors and stories that shape celebrations around the world. From the crisp ...

Every year, I go through the ritual of asking my husband what dessert he’d like for his birthday. Every year, we pretend he won’t answer the same way, just for fun. But year after year, he answers ...

This is a variation on food writer Claudia Roden’s wonderful orange and almond cake, made using the whole fruit. It works a treat with apricots, which take less time to cook, and are every bit as ...

Preheat the oven to 180C/160C fan/gas 4. Butter the tin and line the base with baking parchment. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until ...

Our Swiss chef Ralph Schelling has whipped up a light, fluffy cake with a subtle hint of orange. For an especially rich flavour, substitute the butter with some silky Fontclara olive oil from Girona.